How to Make Punjabi Achaari Gobi | Achari Aloo Gobhi Recipe | Indian Sabzi — Achaari Aloo Gobi aka Pickled Potato Cauliflower is a simple, hearty and comfy dish made with Cauliflower. This dry vegetarian, vegan and gluten-free side dish goes well with steamed rice or naan.
I made this ‘Achaari Aloo Gobi’ (Pickled Potato Cauliflower) to keep things easier and simple. You can eat this with rice, or with some naan bread.
Achaari Aloo Gobi is a dry vegetarian side dish goes well with steamed rice or naan.
Hello to you all on this wonderful Wednesday.
Sometimes the simple the better. And the same rule applies to the food also, sometimes. Right?
This is midweek already. It’s the busiest part of the week. So many times midweeks demand for some simple food. So here I am with a simple, hearty and comfy dish made with Cauliflower.
Yes, everyone’s favorite cauliflower.
Well, tell me if you know someone, who doesn’t like cauliflower? I want to meet that someone. 😉
I think everyone I know simply loves cauliflower. And by everyone, I included my little one too!
Yes, Adoria adores cauliflower.
You just can’t miss to see her excitement and cute expressions whenever I tell her that I made cauliflower for dinner.
Adoria: “Cauliflower…wow! Cauliflower, yay.”
But why am I sharing this simple and painless recipe today?
Last week I had a get together at my place with some of my local friends. And that day I made this ‘Achaari Aloo Gobi’ (Pickled Potato Cauliflower) to keep things easier and simple. I made this side dish only to add an extra dish to the menu, as it doesn’t take much time and effort.
But you know what, everyone just loved this one the most. They told me how much they loved this simple, pickled and exotic looking side dish. And then I realized sometimes people just need something simple. So, simple is better, sometimes. 😉
Most people NEED simple recipes at times, and I am also in one of those.
I do believe in these simple words:
“I just find myself happy with the simple things. Appreciating the blessings God gave me. Sometimes we should express our gratitude for the small and simple things like the scent of the rain, the taste of your favorite food, or the sound of a loved one’s voice.”
People just don’t have time to spend in the kitchen for so long, and at those times some uncomplicated recipes are the ones who save our lives.
Cauliflower is the name associated with so many lovely memories. There are an endless number of cauliflower dishes in the Northern part of India, where I come from.
So it’s really hard to not to love cauliflower if you come from a place such as the one I came from. I love this. This is healthy too. So, this is what I call a healthy comfort food.
There are a number different variations of cauliflower sides such as ‘Aloo Gobi’, ‘Aloo Gobi Curry’, ‘Gobi Matar’, ‘Shahi Gobhi’, ‘Gobhi Manchurian’, ‘Gobi Dam’, and ‘Dhaba Style Aloo Gobi‘, ‘Restaurant Style Aloo Gobi’, ‘Cauliflower Korma’, ‘Achaari Gobi’ and many more.
Today I have decided to share Achaari Aloo Gobi (Pickled Potato Cauliflower). This dry preparation is a regular one at my place. I have added some new ingredients to tweak this traditional recipe. Don’t worry this is all for the love of a good taste! 🙂
It’s really hard for me to keep my recipes mundane, so every once in a while, I add a couple of new ingredients other than the ones I use regularly. Adding a new ingredient takes the regular dishes to the next flavor profile.
They’re not necessarily fancy ingredients, just something I usually don’t add! So all I ever want to do is to tweak my dishes with awesome flavors. And that’s why I add a couple of new ingredients to make them ideal for that purpose!
But there is a new struggle after that; It’s the struggle to name that particular dish! 😉
This ‘Achaari Aloo Gobi’ is one of those dishes which I never needed a recipe for. It’s that frequent at home. Sometimes I would make gobi (cauliflower) with potatoes, other times I would omit potatoes and add peas to it. Cauliflower aka gobi comes with an endless number of cooking options even for the curry or stir-fry itself. It always comes handy.
Whenever I am in doubt about what to cook, a hearty cauliflower would be there to solve all my worries. And I start cooking even before thinking what I am making with cauliflower that day! It can only happen when something is too familiar.
It’s easy like that. It’s a dry vegetarian side dish, which goes perfectly for serving over steamed rice or with a side of naan or any other flatbread. This side dish along with some rice is what REALLY makes this a true Happy (Dinner) Meal.
Well, if you ask me, there is no secret to this. No right or wrong way of making a perfect cauliflower the Indian way.
Everyone makes their own version, even their taste would differ in two neighbouring households. Some cooks add spices earlier, some add later. Some use garlic to the cauliflower, some don’t. But the only secret to make a cauliflower delicious is not to overcook it. NEVER.
You need to feel the slight crunch. Here’s what I do for this; I add cauliflower florets to the spices mixture and let it absorb all the divine flavours.
You can eat this on its own, or with rice, or you can cheat by going to your local store and buy some naan bread.
Anyways, the only point of telling all about the simplicity of this side dish is that I want you to make this dish. Make it soon!! You will LOVE this!
Let’s learn to make this quick, easy and simple side dish, ‘Achaari Aloo Gobi’.
Heat a pan with 2 cups of water and pinch of salt. Add cauliflower forests and diced potatoes to it. Let them boil for 5 minutes. Drain excess water and set aside. Heat oil in another pan. Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed coriander seeds, onion seeds and asafetida and sauté till the seeds splutter.
Add chopped onions and sauté till translucent.
Add cauliflower florets, diced potatoes, crushed ginger, crushed garlic, turmeric powder, curry powder/sabzi masala, green chilies and salt. Sprinkle about 2 tbsp of water, and toss. Cover and cook on medium heat for 3-4 minutes. Add yogurt and mix well. Cover and cook till the cauliflower is almost cooked. Add kasuri methi and mix well. Cover and cook for 3 more minutes. Remove from heat and garnish with chopped coriander leaves.
- Cauliflower Florets - 1 Cup
- Potato Diced - 2
- Red Onion, Finely Chopped - 1 Large
- Mustard/olive Oil - 2 Tbsp
- Mustard Seeds - ½ Tsp
- Cumin Seeds - ½ Tsp
- Fenugreek Seeds (Methi Dana) - ¼ Tsp
- Fennel Seeds - ½ Tsp
- Coriander Seeds, Crushed - 1 Tsp
- Onion Seeds - ¼ Tsp
- Asafetida - ¼ Tsp
- Turmeric Powder - ½ Tsp
- Salt To Taste
- Green Chillies, Chopped - 2
- Ginger Crushed - 1 Tsp
- Garlic, Crushed - 1 Tsp
- Natural Yogurt - ½ Cup
- Kasuri Methi - 2 Tbsp
- Sabzi Masala Or Curry Powder - 1½ Tsp
- Fresh Coriander Leaves Chopped 1-2 Tbsp
- Heat a pan with 2 cups of water and pinch of salt.
- Add cauliflower forests and diced potatoes to it. Let them boil for 5 minutes.
- Drain excess water and set aside.
- Heat oil in another pan. Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed coriander seeds, onion seeds, and asafoetida and sauté till the seeds splutter.
- Add chopped onions and sauté until translucent.
- Add cauliflower florets, diced potatoes, crushed ginger, crushed garlic, turmeric powder, curry powder/sabzi masala, green chilis, and salt.
- Sprinkle about 2 tbsp of water, and toss well.
- Cover and cook on medium heat for 3-4 minutes.
- Add yogurt and mix well.
- Cover and cook till the cauliflower is almost cooked. Add Kasuri methi and mix well.
- Cover and cook for 3 more minutes.
- Remove from heat and garnish with chopped coriander leaves.
- Serve hot with rice or naan. Enjoy!
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If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂